文献
J-GLOBAL ID:202202242235384113
整理番号:22A0329636
サワードウ-コムギパンの技術的および機能的特性を改善するためのサワードウ発酵におけるスタータとしてのヨーグルト【JST・京大機械翻訳】
Yoghurt as a starter in sourdough fermentation to improve the technological and functional properties of sourdough-wheat bread
著者 (8件):
Graca Carla
(LEAF-Linking Landscape, Environment, Agriculture and Food, Research Center of Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal)
,
Graca Carla
(Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, PL 66, FI-00014 Helsinki, Finland)
,
Edelmann Minnamari
(Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, PL 66, FI-00014 Helsinki, Finland)
,
Raymundo Anabela
(LEAF-Linking Landscape, Environment, Agriculture and Food, Research Center of Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal)
,
Sousa Isabel
(LEAF-Linking Landscape, Environment, Agriculture and Food, Research Center of Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal)
,
Coda Rossana
(Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, PL 66, FI-00014 Helsinki, Finland)
,
Sontag-Strohm Tuula
(Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, PL 66, FI-00014 Helsinki, Finland)
,
Huang Xin
(Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, PL 66, FI-00014 Helsinki, Finland)
資料名:
Journal of Functional Foods
(Journal of Functional Foods)
巻:
88
ページ:
Null
発行年:
2022年
JST資料番号:
W3172A
ISSN:
1756-4646
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)